Recipe by Local Roots recipe contributor, Emily Hanhan, @nomnivorous
2.25 pounds fingerling potatoes
2 tablespoons butter
1 tablespoon smoked salt (or kosher salt)
2 cups shredded sharp cheddar cheese (or a mix of your favorite melty cheeses)
1 cup sour cream
3 scallions, thinly sliced
Additional optional garnishes:
Tomato jam or salsa
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